Eric Steele Email & Phone Number

British Columbia, Canada

Canada

As a Private chef I worked my clients and guests to providing exceptional service for their expectations. Whether its a special dinner for 2 or an event for 200 people, to daily meal planning or strict menu dietary requirements my approach is keeping it simple, serve the best quality of the freshest foods, and design unique clean flavors with local and.

Lake Country, British Columbia, Canada

Kelowna

• Responsible for all food and kitchen operation as a consultant chef
• Create and Design all menus and specs
• Design and implemented an up-scale catering business clients

Calgary

• Opening new Ric’s Grill restaurants high-end steak house and lounge
• Created and designed new menus for catering and restaurant RLG Ric’s Grills
• Work with corporate to establishing the purchase POS software through our major supplier
• Worked and attended community events to promo and market Ric’s Grill
• TV and radio appearances for Ric’s Grill
• Designing the managed operations of the kitchen on all aspect

Cayman Islands

• Responsible for all food and beverage operations for catering up to 600 people
• Designed all ala carte menus and event menus
• Facilitated and coordinated farm to table events
• Taste of Cayman events – BBQ
• Creation of recipe and spec for franchise
• Managed Food and Service operations with sister company “AL La Kebab”

Calgary, Alberta

• Responsible for all food and kitchen operation
• Leader within the community of the food industry, working with the local college on the apprentice programs
• Trained staff in Food Safe programs
• Build and locate new vendors and suppliers
• Taste panels, and new menu designs

Edmonton, Canada Area

• Opened a new Marriott at River Cree Resort hotel and casino
• Trained and orientated all new employees and implemented all culinary procedures, systems and policies
• Responsible got training staff of 60-100 Food Safe programs
• Build and locate new vendors and suppliers
• Participated and facilitated Taste panels, and new exciting menu designs

Calgary Marriott And Telus Convention Centre

• Responsible for all food and kitchen operations of the Calgary Marriott hotel, and the TELUS Convention Centre (22 million dollar food and beverage revenue annually)
• Train all managers/supervisors and implemented new food cost program – reduction of 6% of food cost over all 24%
• Managed staff of 60-80 employees
• Managed catering banquet space of 70,000 square feet.
• Planned and coordinated the facilitation experience for special event client dinners
• Train and implemented new food safety standards and policies

• Toronto Airport Marriott
• Responsible for all food and kitchen operation of the Toronto Marriott airport
• Managed staff of 25 -30 employees
• Quality assurance Audit 98% for 3 years
• Implemented the new conception of brand standards in banquet food presentation, and service. This concept was then used as a strategic principal for Marriott hotels nationwide in Canada

Mono, ON

• Responsible for all food outlet operation
• Managed staff of 30- 40 employees
• Rebuild a brand new kitchen layout and design
• Designing all outlet menu’s and spa menu’s
• Created opportunity for staff development and promotion
• Train and supported a very skilled staff – Won the Hotel award for 2000 at the Toronto Culinary Salon

over 650 sq. m. of meeting space, catering services and a 24-hour Business Centre.80 seated restaurant with a 100 seated patio Key Accomplishments: Created new Manning Budget and hired some new chefs. Increased and accomplished Guest satisfaction Targets by 10%. Created new a la carte menus and Banquet menus. Reduced Food Cost by 3 %.

Associate’S Degree, Italian Studies

Activities and Societies: o Chef pre-employment diploma, Advance apprentice course with work experience in the industry o 3 year graduates.

Education record